17 violations at Nova Restaurant in Allentown; Flies were present throughout kitchen, Employee picks up knife from floor uses it, shrimp thawing on floor, Wing sauces marked “Refrigerate After Opening” were stored at room temperature

17 violations at Nova Restaurant in Allentown; Flies were present throughout kitchen, Employee picks up knife from floor uses it, shrimp thawing on floor, Wing sauces marked “Refrigerate After Opening” were stored at room temperature

Allentown, PA

Nova Restaurant And Lounge

1869 S 4TH ST
Allentown, PA 18103
610-791-0300

The City of Allentown conducted an unannounced retail food inspection on 7/22/2020. As a result of that inspection, and due to the severity of the specific violations the Nova Restaurant And Lounge was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 17 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • Raw chicken displayed next to raw beef in the walk in refrigerator. The chicken was moved immediately. Store meats according to cooking temperature, with the highest cooking temperature on the bottom and the lowest on top.
  • Raw chicken was stored above raw lamb in the walk in refrigerator. Store meats according to cooking temperature, with the highest cooking temperature on the bottom and the lowest on top.
  • The Bain Marie was holding at an ambient temperature of 51 degrees F rather than 41 degrees F or below. Do not use this unit until it is capable of holding food at temperatures of 41 degrees F or below.*
  • Old food residue was observed in the handwashing sink in the backroom. Handwashing sinks are to be used for handwashing only.
  • The screen door in the back of the kitchen was wide open upon inspection. The door to the back kitchen must be closed to prevent insect and rodent entry.
  • Observed a container of shrimp thawing on the floor and containers of sauce cooling on the floor. Food is not to be setting on the floor at any time.
  • Observed shrimp and fish thawing at room temperature. Use proper thawing methods such as thawing in the refrigerator, under running water no more than 70 Degrees F.
  • Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Obtain the appropriate sanitizer test strips.
  • Observed a food employee pick up a knife off of the floor and use it for food preparation. Wash, rinse, and sanitize all food contact surfaces that have been contaminated before using them for food preparation.
  • The dish area of the facility was extremely dirty with grease and dirty dishes on the floor as well as in the sinks and on the tables. Clean this area as well as the floors in the facility to prevent accumulation of dirt and debris.
  • Flies were present throughout the kitchen. Keep exterior doors closed to prevent insect and pest entry.
  • Wing sauces marked “Refrigerate After Opening” were stored at room temperature rather than in the refrigerator. These were discarded immediately. Store all foods marked “Keep Refrigerated” or “Refrigerate After Opening” in the refrigerator.
  • Dressing and vegetables were held at 62 °F, in the Bain Marie, rather than 41°F or below as required. The food was moved immediately to a colder unit as it had been there less than 4 hours.
  • The seal on the freezer door is missing causing an accumulation of ice on the door. Fix the door seal.
  • Soap was not available at the handwash sink in the kitchen and the soap dispenser was broken. Soap was placed there immediately. Fix the soap dispenser and ensure soap is available at all times.
  • The person in charge did not demonstrate adequate knowledge of food safety as evidenced by this non-compliant inspection.
  • Observed wet wiping cloths stored directly on food prep surfaces. Store all wet wiping cloths in a sanitizing solution when not in use.
  • Observed sauce being cooled in large stock pots on the floor of the facility. The sauce was moved immediately and the proper cooling procedure was explained. Cool in shallow pans no larger than 4 inches deep, or use an ice wand.
  • Observed the dish washer having an accumulation of dirt and debris. Clean the dish washer.

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.